{Reference Type}: Journal Article
{Title}: UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing.
{Author}: Yang Z;Chen G;Liao G;Zheng Z;Zhong Y;Wang G;
{Journal}: Food Res Int
{Volume}: 174
{Issue}: 0
{Year}: 2023 12
{Factor}: 7.425
{DOI}: 10.1016/j.foodres.2023.113509
{Abstract}: The effects of changes in lipids on the formation of Zn-protoporphyrin (ZnPP) during the processing of Nuodeng ham were analyzed using a lipidomics approach based on UHPLC-MS/MS. The Nuodeng ham samples had a strong fluorescence emission peak at 590 nm, and the fluorescence intensity increased with the processing time. Lipid profiles were mainly affected by processing time. A total of 5 lipid classes were detected, of which glycerophospholipids (GP) and glycerolipids (GL) were the most abundant lipids. Fifty differential lipid compounds were screened, which were mainly GP and GL. Correlation analysis showed that 13 differential lipid compounds were significantly positively correlated with ZnPP content, and they contained more linoleic acid and oleic acid branch chains. Meanwhile, all triglycerides (TG) were negatively correlated with heme content, and they were enriched in stearic acid and palmitic acid branch chains. These findings can deepen the understanding of the relationship between ZnPP and lipids.